Roy’s is a classy chain restaurant that is part of the Outback Steakhouse family. In 2014, the restaurant in Poipu Shopping Village and owned by Roy Yamaguchi will celebrate 20 years on Kauai.
I was welcomed by fabulously dressed hostesses and staff with welcoming smiles. Soft music was playing and each table had candles in beautiful holders. There are two parts of the restaurant, split by the shopping center’s walkway. This gives an opportunity for shoppers to almost walk through the restaurant and get a feel for it, and if they are anything like me, get interested.
I was served complimentary edamame while I was waiting for my drink. I’ve had soy beans before but I must say the spice they used for it, a special mix of seven spices I was told, made this simple snack especially delicious.
I had few different servers catering to my table. All of them were extremely nice and absolutely knowledgeable on all details of what they were offering. I was impressed to find out they all go through a special sauce training, where they learn alongside the chefs about the ingredients in all sauces they offer.
I started with the Salmon Lovers Duo (smoked salmon rangoons, house cured salmon, scallion aioli, dill creme fraich $11.50). This delicious appetizer was recommended by manager Tino Hernandez and I would like to thank him. It was the perfect mix of flavors with flawless presentation.
For my main dish, I chose the Roy’s classic Macademia Nut Crusted Hawaiian Opah (Kona Maine Lobster Essence $33.50). Well done and slightly crispy, it was served over red potatoes and asparagus and I can see why the restaurant has a special training on sauces. The sauce was complicated and tasty.
For desert, I enjoyed the Fresh Island Fruit Sorbet (a refreshing trio of Lappet’s sorbet from Kauai, served with an assortment of fresh fruits $8). In my case it was: coconut, mango and guava and refreshing and rich they were. It was the perfect end to a filling meal.
“Fresh, local and exciting ingredients, with an always changing menu,” server Jason Pittman nicely put it.
The restaurant stays local when they can with produce from Kauai farms and goat cheese from Kunana dairy to name a few.
“Unique flavors and presentation,” server Danny Enriques added.